Instant Pot Green Chile Pork Enchiladas
Ingredients
- For the pork filling:
- - 3-4 lbs cubed pork shoulder
- - 1 tablespoon oil
- - 1 diced onion
- - Salt and pepper
- - 2 scoops tomato paste
- - 1 tablespoon Knorr bouillon powder
- - Sprinkle of cumin
- - Sprinkle of Mexican oregano
- - 2 tablespoons flour
- - 1 cup water
- - 2 cups diced green chile
- For the enchiladas:
- - Flour tortillas
- - 1 small can hot tomato sauce or enchilada sauce
- - 2 cups shredded cheese
- - Extra diced green chile
- - Lettuce diced tomatoes, sour cream
Instructions
- Sauté pork in Instant Pot with oil until browned.
- Add diced onion, salt, pepper.
- Stir in tomato paste, bouillon, cumin, oregano, and flour.
- Add water and green chile, pressure cook high 20 min.
- Natural release 10 min, shred pork.
- Preheat oven to 400°F.
- Scoop filling into tortillas, add cheese, roll, place in baking dish.
- Cover with sauce, green chile, cheese.
- Bake 15-20 min until bubbly.
- Garnish with lettuce, tomatoes, sour cream.
Notes
- Use corn tortillas for a different flavor.
- Store leftovers in fridge up to 4 days.
- Freeze unbaked enchiladas up to 2 months.
- Store leftovers in fridge up to 4 days.
- Freeze unbaked enchiladas up to 2 months.